Summary

Ingredients

• 1 zucchini
• 1 port. Risotto from the day before, made from about 60 g rice
• some cherry tomato (s)
• 1 egg (s)
• 3 slices blue cheese
• Salt and pepper, black from the mill
• herbs Provence
• 50 g cheese, rated (e.. Emmentaler)
• Butter for the mold

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Instructions

1. Mix the risotto from the previous day with an egg. Slice the zucchini lengthways into thin strips. Preheat the oven to 200 ° C top / bottom heat.
2. Butter a baking pan. Cover the base with a layer of zucchini strips, pepper, salt and season with herbs from Provence. Then pour in a layer of risotto. Place the next layer of zucchini strips on top and season, spread a few slices of soft blue cheese on top. Pour in the next layer of risotto and cover with a zucchini blanket.
3. Season and top with a few halved cherry tomatoes, sprinkle with grated cheese. Bake on the middle shelf for approx. 40 minutes.
4. Tip: The quantities for the rice are of course variable, including the type of risotto. In this case it was an asparagus and wild garlic risotto with cherry tomatoes.